CN104738480B - A kind of jerusalem artichoke less salt composite flavor pickles and preparation method thereof - Google Patents
A kind of jerusalem artichoke less salt composite flavor pickles and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of less salt jerusalem artichoke local flavor pickled vegetable and preparation method thereof, belong to food processing technology field.It is jerusalem artichoke, Chinese cabbage, cowpea using certain mass as primary raw material, configure brewed liquid with water, salt, white sugar, capsicum, Chinese prickly ash, ginger splices, then add CaCL2, gelatin, the crispness retaining agent of pectase composition, be inoculated with leavening prepared by Lactobacillus pentosus and Lactobacillus plantarum, produce jerusalem artichoke less salt composite flavor pickles, then the technique such as packaged, sterilization, cooling is prepared.The present invention realizes the quick production of less salt high-quality jerusalem artichoke pickle, and it need not remove the peel, do not add color stabilizer and preservative, technique is simple, cost is cheap, remain the bioactive substances such as synanthrin, FOS to greatest extent, while the new function factor such as feature terpene compound is also generated by fermentation, bright color in product, acid embrittlement tasty and refreshing, unique flavor, there is appetite-stimulating indigestion-relieving, promote digestion, pre- anti-caries, prevent the health-care efficacies such as fat, hypoglycemic, raising immunity.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of preparation method of pickles, and in particular to a kind of jerusalem artichoke is low
Salt composite flavor pickles and preparation method thereof.
Background technology
Jerusalem artichoke is composite family Helianthus perennial herb plant, also known as Jerusalem artichoke, Jerusalem artichoke, and there is very strong cold-resistant to resist
Non-irrigated resistance against diseases, it is particularly suitable for the area plantation in unsuitable Farmings such as salt-soda soil, barren mountain regions.Jerusalem artichoke rich in synanthrin,
Multiple nutritional components necessary to the human bodies such as FOS, dietary fiber, protein, mineral element, have low in calories, non-insulin according to
The features such as relying property, there is the healthcare function such as preventing and treating diabetes, regulation blood pressure, fat-reducing, prevention of cardiovascular disease, raising immunity,
Wherein synanthrin is one of best water-soluble dietary fiber having now been found that, synanthrin and its hydrolysate FOS also have double
The discrimination factor strengthens effect, has and promotes the growth of the beneficial microorganisms such as intestinal bifidobacteria, reduces enteron aisle pH value, pre- preventing obesity
Disease, regulation blood sugar level, reducing blood lipid, the synthesis for adjusting gut flora, preventing constipation, diarrhoea, pre- anti-caries and promotion vitamin
Deng healthcare function, the preferred crop of the new crop development plan of new fructose substitute and European Union of international organization's identification is listed in,
Jerusalem artichoke has also been classified as new resource for food food by China at present, and in No. 16 Ministry of Public Health's bulletin in 2012, its market was opened for the Ministry of Public Health
Send out enormously potential.
Pickles are the deep traditional food liked by our people, and jerusalem artichoke pickle salinity in the market is too high, color and luster hair
It is black, brittleness is inadequate, and fermentation is difficult when spontaneous fermentation be present starts, and fermentation time is long, seriously polluted, product special flavour is poor, added value
It is low, be difficult to the problems such as scale, standardized production, and there is complex process in the product of pure-blood ferment, fermentation process is difficult to control
Make, be easily bacterial contamination, the defects of salinity is higher, flavor is single, therefore, development technology is simple, cost is cheap, suitable for scale
The jerusalem artichoke less salt composite flavor pickles for changing the nutritious high-quality high added value of standardized production have important market price
Value.
Chinese patent, application number 201310175318.9, publication number CN103251011A, disclose " it is a kind of using jerusalem artichoke as
Health pickles of major ingredient and preparation method thereof ", pickles browning phenomenon is covered using red yeast rice, brown sugar, through peeling, sulfurous before fermentation
Sour hydrogen sodium prevent-browning processing, and salt consumption is big, spice addition is big, has sulfur dioxide residue in product unavoidably, has
Certain potential safety hazard, and product does not possess jerusalem artichoke natural colored and flavor；Chinese Patent Application No. 201410296562.5, it is public
The number of opening CN104082702 A, it is using alkaline process decortication, Lactobacillus plantarum, intestines to disclose " a kind of preparation method of jerusalem artichoke pickle "
Film leukonid, the fermented by mixed bacterium of lactobacillus fermenti configuration prepare jerusalem artichoke pickle, add spices and salt consumption is big, fermentation
Agent preparation technology is complicated, and product cost is higher, and quality is difficult to ensure that.Chinese Patent Application No. 201210088272.2, publication number
CN102613518A is disclosed " a kind of direct putting type Lactobacillus brevis leavening production jerusalem artichoke pickle and technique " and sent out using Lactobacillus brevis
Ferment agent prepares jerusalem artichoke pickle and realizes the quick production of jerusalem artichoke pickle, but it is higher to equally exist production cost, and easily pollution, flavor are owed
The problems such as good.
The content of the invention
For the deficiencies in the prior art problem, it is an object of the invention to provide a kind of less salt jerusalem artichoke composite flavor
Pickles, for improving traditional jerusalem artichoke catsup and pickled vegetables mouthfeel, reducing jerusalem artichoke pickle production cost, jerusalem artichoke pickle quality is improved, improves chrysanthemum
Taro pickle flavor, prevention living contaminants, promote standardized production, improving jerusalem artichoke alimentary health-care function etc. all has well
Effect.
To reach above-mentioned purpose, the present invention provides a kind of jerusalem artichoke less salt composite flavor pickles and preparation method thereof, its feature
It is, methods described comprises the following steps：
1）Cleaning, pretreatment：Select it is fresh, without lesion without rotten jerusalem artichoke, Chinese cabbage, cowpea, after flowing water rinses, drain the water
Point, jerusalem artichoke is cut into slices, thickness is 1 ~ 2cm, and Chinese cabbage is cut into block, and every Chinese cabbage is cut into 4 sections, cowpea segment, grows 5 ~ 7cm.Three presses
Certain mass is standby after mixing than weighing；
2）Pickle jar prepares：Pickle jar is cleaned up, it is standby after 5 ~ 10min of boiling water blanching；
3）It is prepared by brewed liquid：Salt, white sugar, pimiento, Chinese prickly ash, ginger splices are formed into compound perfume (or spice) by certain mass percent
Pungent material, add in 90 ~ 95 DEG C of hot water, be incubated 30min, be cooled to 30 ~ 35 DEG C, add a certain amount of crispness retaining agent, be well mixed, i.e.,
Into brewed liquid；
4）Fill altar：By step 1）In ready jerusalem artichoke piece, Chinese cabbage, the Compound Vegetable of cowpea composition load ready pickles
Altar, while brewed liquid is added, the mass ratio of the Compound Vegetable and brewed liquid is 1:1~1.5；
5）Inoculation fermentation：Add lactic acid bacteria fermenting agent, the lactic acid bacteria fermenting agent account for the mass percent of raw material dish for 2% ~
5%, altar lid is covered, pickles altar adds water-stop, is placed in 5 ~ 30 DEG C of environment and ferments 5 ~ 7 days；
6）Packaging：The pickles fermented are loaded into high density polyethylene (HDPE) complex pocket, sealed with vacuum pumping sealing port machine；
7）Sterilizing：The packaging bag of good seal sterilizes 20min in 80 DEG C, is cooled down rapidly after sterilization, as finished product.
As a modification of the present invention, the step 1）In, the jerusalem artichoke piece, Chinese cabbage, the mass ratio of cowpea are 7 ~ 9:
2:1, preferably 7:2:1.
As a modification of the present invention, the step 3）In, added salt, white sugar, pimiento, Chinese prickly ash, the matter of ginger splices
Amount is than being 5:3:0.5~1:0.5~1:1~2.The mass percent that the addition of composite aromatic condiment accounts for 95 DEG C of hot water is 10% ~ 12%,
It is preferred that 12%.
As a modification of the present invention, the step 3）In, the crispness retaining agent is by CaCL2, gelatin, acid pectase group
Into mass ratio 36:24:1, the addition in brewed liquid is 2 ~ 6g/L, preferably 4g/L.
As a modification of the present invention, the step 5）Lactic acid bacteria be Lactobacillus pentosus, purchased from Chinese common micro- life
Thing culture presevation administrative center, numbering 1.3637, with Lactobacillus plantarum, purchased from Sichuan Gaofuji Biotechnology Co., Ltd., produce
The name of an article is the happy U.S.-lactic acid bacteria bacterium powder II of bubble.
As a modification of the present invention, the step 5）The preparation of lactic acid bacteria fermenting agent comprise the following steps：
1）Lactobacillus pentosus actication of culture：Lactobacillus pentosus strain is taken, purchased from China General Microbiological culture presevation management
Center, numbering are 1.3637, in streak inoculation to fresh MRS solid plates, 24 ~ 48h of activation culture under the conditions of 25 ~ 35 DEG C；
2）The preparation of Lactobacillus pentosus seed liquor：One is inoculated into one single bacterium colony of sterilizing toothpick picking containing 10ml to change
In the test tube of good MRS fluid nutrient mediums, 24h is cultivated under the conditions of 25 ~ 35 DEG C, takes cultured bacterium solution to turn with 3% percent by volume
It is connected to 100 ml conical flasks of a MRS liquid culture medium containing 50ml, 25 ~ 35 DEG C of quiescent culture 24h, 3000 ~
4000r/min centrifuges 5 ~ 10min, removes supernatant, adds and thalline, as Lactobacillus pentosus kind is resuspended with the isometric aqua sterilisa of supernatant
Sub- liquid.
3）The preparation of Lactobacillus plantarum preparation suspension：Lactobacillus plantarum bacterium powder is added in 35 ~ 37 DEG C of aqua sterilisas, then added
Add 2% glucose, activate half an hour, be made into 5% concentration bacterium powder suspension.
4）The preparation of lactic acid bacteria fermenting agent：Lactobacillus pentosus seed liquor and Lactobacillus plantarum preparation suspension are pressed 2:1
Volume ratio mixes, as lactic acid bacteria fermenting agent.
As a modification of the present invention, the preparation process 2 of the lactic acid bacteria fermenting agent）The modified MRS Liquid Culture
Basigamy ratio is：Tryptone 10g, beef extract 10g, dusty yeast 5g, glucose 20g, synanthrin 5g, K2HPO4 2g, citric acid two
Ammonium 2g, sodium acetate 5g, MgSO4.7H2O 0.58g, MnSO4.4H2O 0.25g, Tween 80 ml, distilled water are settled to 1000ml,
It is standby after 6.8,121 DEG C of sterilizing 20min of PH.
As a modification of the present invention, it is determined that jerusalem artichoke piece, Chinese cabbage, the mass ratio of cowpea and compound perfume (or spice) in Compound Vegetable
During the addition of pungent material and crispness retaining agent, on the basis of single factor experiment, L is employed9(34) Orthogonal Experiment and Design scheme, with sense organ
Score as inspection target, further optimize its proportioning.Its sensory evaluation scores index and standard such as table 1, wherein color and luster, brittleness, juice
The ratio that state, flavour and smell account for total score is respectively 20%, 20%, 20%, 40%.Total score is 100 points, and evaluation personnel is to have experience
The people of evaluation personnel 12.Experimental design scheme and result are as shown in table 2 and table 3.
From table 3：The principal element for influenceing jerusalem artichoke less salt composite flavor pickles sensory evaluation scores is A i.e. jerusalem artichoke and Chinese cabbage ratio
Example, next is followed successively by B i.e. composite aromatic condiment, C i.e. crispness retaining agent, and each factor is sequentially A ＞ B ＞ C on the primary and secondary that sensory evaluation scores influence,
Optimum combination is A1B3C2。
Because the combination is not in the experiment of orthogonal arrage arrangement, therefore 3 parallel verified experiments need to be done according to above-mentioned process conditions,
As a result find, A1B3C2Combination, sensory evaluation scores are up to 97.1, therefore determine A1B3C2It is defined as best of breed.I.e. in Compound Vegetable
Jerusalem artichoke：Chinese cabbage：The mass ratio of cowpea is 7:2:1, the addition of composite aromatic condiment is 12%, and crispness retaining agent addition is 4g/L.
As a modification of the present invention, the step 5）During inoculation fermentation, at the same it is natural with the Compound Vegetable of identical proportioning
Fermentation, by the jerusalem artichoke spontaneous fermentation of unique raw material, jerusalem artichoke inoculation fermentation of jerusalem artichoke it is control, during fermentation 5 days, respectively takes zymotic fluid
10ml, jerusalem artichoke piece 10, the PH and viable count of lactobacillus of zymotic fluid are determined, determine the total acid and nitrous acid content of jerusalem artichoke piece, and
Subjective appreciation is carried out to each processing.Testing result is shown in Table 4.
From table 4, when the Compound Vegetable inoculating lactic acid bacterium that the present invention is formed with jerusalem artichoke, Chinese cabbage, cowpea is ferment-fermented, its
The total acid content highest of pickles, nitrous acid content is minimum, viable count of lactobacillus and sensory evaluation scores also highest, each Indexs measure result
Substantially due to other each groups.
Jerusalem artichoke less salt composite flavor pickles prepared by the above method, the pickles pH value 3.78 ~ 4.01, total acid 0.41% ~
0.52%th, salt content 2.0% ~ 2.5%, content of nitrite≤0.02mg/kg, in pickle juice viable count of lactobacillus up to 3.2 ×
108~4.4×108CFU/ml, feature terpene compound account for the mass percent of general volatile material for 22.45% ~
25.78%。
It can be seen that the present invention utilizes the jerusalem artichoke less salt composite flavor pickles prepared by lactic acid bacteria fermenting agent, it is not necessary to removes the peel, no
Need to add color stabilizer and preservative, and salt content is low, technique is simple, is easily controlled, and cost is cheap, and fermentation time is short, product
Smell is fresh and clean, bright color, acid embrittlement tasty and refreshing, both has rich in synanthrin, dietary fiber, FOS, terpene compound etc.
Beneficial function factor, also with function factor caused by the metabolism of the probiotics such as Lactobacillus pentosus, Lactobacillus plantarum, have and help digestion out
Stomach, pre- preventing obesity, hypoglycemic, anti-ageing health-care effect of waiting for a long time, both the processing and utilization for a large amount of Jerusalem Artichoke Resources in China open new
Approach, and can meets the needs of consumer is to modern food " green, nutrition, health care ", while can also increase substantially raw material
Process the comprehensive utilization ratio of added value and resource.It is worth with the huge market development.
Relative to prior art, advantages of the present invention is as follows,
1）When prepared by jerusalem artichoke less salt composite flavor pickles, jerusalem artichoke, Chinese cabbage, cowpea is used to add pimiento for raw material
Deng spice, the defects of compensate for using jerusalem artichoke flavor single merely, make white, red, the green bright color of product, flavor is full, business
Moral character is greatly improved.
2）When prepared by jerusalem artichoke less salt composite flavor pickles of the present invention, it is not necessary to through peeling technology, taken off compared to traditional alkaline process
Skin technique, both reduces financial cost, turn avoid environmental pollution caused by possibility.
3）When prepared by jerusalem artichoke less salt composite flavor pickles of the present invention, it with the addition of by CaCL2, gelatin, pectase composition protect it is crisp
Agent handles raw material, and raw material, particularly jerusalem artichoke epidermis are handled using certain density pectase, make Ca2+, gelatin quickly oozes
Penetrate into inside raw material, pectin and Ca2+Calcium Pectate network caused by the two crosslinking causes product quality to become tender and crisp firm, even if
In the later stage, sterilizing is also unlikely to destroy its structure, solves the problems, such as that product brittleness declines during later stage sterilizing well, commodity
It is greatly improved.Crispness retaining agent edible safety of the present invention simultaneously, and dosage is small, effect is good, noresidue risk.
4）Lactobacillus pentosus and Lactobacillus plantarum preparation, plant breast bar are employed during the lactic acid bacteria fermenting agent that the present invention uses
Bacterium enables fermentation quickly to start, and then Lactobacillus pentosus also begins to fermentation and acid under suitable acid condition, the two collaboration
Effect causes pickles to add other color stabilizers and can both reach good effect of color protection, jerusalem artichoke is showed tempting breast
White.
5）The present invention prepares Lactobacillus pentosus used by lactic acid bacteria fermenting agent, while also has bacteriocinogenicity, point
The bacteriocin secreted is acidproof, salt tolerant, high temperature resistant, can effectively suppress the growth of miscellaneous bacteria so that fermentation process either low temperature in the winter time
Or summer high temperature condition, which is all not required to add any preservative, can normally be rapidly completed fermentation, successfully solve under cryogenic conditions
Jerusalem artichoke fermentation is difficult to the technical barrier started, hot conditions easily pollute.
6）When the present invention prepares Lactobacillus pentosus seed liquor, for Lactobacillus pentosus it is slow-growing the characteristics of, to tradition
MRS fluid nutrient mediums are improved, and are added 5g synanthrin in the medium, are significantly promoted the growth of Lactobacillus pentosus, make kind
The preparation time of sub- liquid shorten to 24h by original 48h, realizes the short-term enrichment culture of Lactobacillus pentosus, greatly reduces it
Production cost.
7）Jerusalem artichoke less salt composite flavor pickles prepared by the technology of the present invention and technique, its salt content are 2.0% ~ 2.5%, far
Less than the salt content of other pickles of in the market, the health risk that high salt pickles are brought is avoided, belongs to really green safe low
Salt health food.
8）Main advantage bacterium in jerusalem artichoke less salt composite flavor pickles of the present invention is the obvious Lactobacillus pentosus of prebiotic function,
Lactobacillus plantarum, Lactobacillus brevis, a large amount of terpenes bioactive substances such as firpene, a- terpinenes are also created in fermentation process,
The commodity value of product is not only greatly lowered production cost, its healthcare function apparently higher than the product using inoculation fermentation
Also significantly improve.
9）Jerusalem artichoke less salt composite flavor pickles obtained by the present invention, have good commodity value.The pickles pH value
3.78 ~ 4.01, total acid 0.41% ~ 0.50%, salt content 2.0% ~ 2.5%, content of nitrite≤0.03mg/kg, in pickle juice
Viable count of lactobacillus is up to 3.2 × 107~4.4×107CFU/ml。
10）This jerusalem artichoke less salt composite flavor pickles are in functions such as synanthrin, dietary fiber, FOS, terpene compounds
Under the synergy of the factor, its function is been significantly enhanced, and jerusalem artichoke is milky white in product, cowpea is dark green, capsanthin is gorgeous, and acid is sharp and clear
Tender, unique flavor, cost are cheap, technique is simple, suitable for large-scale production, easily marketing.
Brief description of the drawings
Fig. 1 is jerusalem artichoke less salt composite flavor pickles technological process.
Embodiment
In order to further enhance the appreciation and understanding of the invention, it is further described the present invention with reference to embodiment.
Following examples are used to illustrate the present invention, but are not limited to the present invention.Unless otherwise noted, in following embodiments
Technical method used is conventional method；Unless otherwise noted, experiment material used in following embodiments, is normal experiment
Material.
Embodiment 1：
Lactobacillus pentosus glycerol stocks strain is taken, is purchased from China General Microbiological culture presevation administrative center, numbering
1.3637, in streak inoculation to fresh MRS solid plates, the activation culture 24h under the conditions of 30 DEG C；With sterilizing toothpick picking one
Single bacterium colony is inoculated into the test tube of a MRS liquid culture medium containing 10ml, and 24h is cultivated under the conditions of 30 DEG C, is taken cultured
Bacterium solution is transferred to 500 ml conical flasks of a MRS liquid culture medium containing 200ml with 2% percent by volume, and 30 DEG C quiet
Culture 24h, 3000r/min centrifugation 5min is put, supernatant is removed, adds and thalline is resuspended with the isometric aqua sterilisa of supernatant, pentose is made
Lactobacillus seed liquor is standby.Lactobacillus plantarum preparation is steeped into happy U.S.-lactic acid bacteria bacterium powder II, remembers biotechnology purchased from the high good fortune in Sichuan
Co., Ltd is added in 35 DEG C of aqua sterilisas, then adds 2% glucose, is activated half an hour, is made into 5% concentration bacterium powder suspension.Again
Lactobacillus pentosus seed liquor and this suspension are pressed 2:1 volume ratio mixing, is made lactic acid bacteria fermenting agent.
By fresh jerusalem artichoke, buy in Jiangsu solonchak the earth agricultural science and technology Co., Ltd, Chinese cabbage and cowpea are cleaned up, drained
Moisture.Jerusalem artichoke is cut to the thick thin slices of 2cm, every Chinese cabbage is cut into 4 sections, and cowpea first with cutting again after 90 DEG C of hot water blanching enzyme deactivation 2min
Into 7cm segments.Jerusalem artichoke piece 7kg, Chinese cabbage 2kg, the cowpea 1kg segmented is weighed, is well mixed.
By 500g salt, 300g white sugar, 50g pimientos, 50g Chinese prickly ashes, 100g ginger splices（5:3：0.5:0.5:1）Add
In 8.96kg 90 DEG C of hot water（The mass percent that the addition of composite aromatic condiment accounts for hot water is 10%）, it is incubated 30min, cooling
To 30 DEG C, add by CaCL2, gelatin, acid pectase（The mass ratio of composition is 36:24:1 crispness retaining agent 40g（Brewed
Addition in liquid is 4g/L）, it is well mixed, it is standby that brewed liquid is made（The mass ratio of Compound Vegetable and brewed liquid is 1:1）.
It is clean and with boiling water blanching 5min pickle jar, pickle jar that jerusalem artichoke piece, Chinese cabbage, cowpea bar are loaded into pre-wash
In add the brewed liquid prepared, add 0.2kg lactic acid bacteria fermenting agents（The mass percent for accounting for raw material dish is 2%）.Cover
Altar lid, pickles altar add water-stop, are fermented 5 days under the conditions of 10 DEG C, load high density polyethylene (HDPE) complex pocket, use vacuum-pumping and sealing
Pasteurize is carried out after machine sealing.Sterilization temperature is 80 DEG C, time 20min；Cool down rapidly, get product after sterilization.
Jerusalem artichoke less salt composite flavor pickles manufactured in the present embodiment are in white, red, green three colors, and color is beautiful, and jerusalem artichoke piece is in lure
The milky of people, it is acid embrittlement tasty and refreshing, have typical lactic fermentation fragrant and the characteristic perfume of jerusalem artichoke, pH value 4.01, total acid 0.45%,
Salt content 2.1%, content of nitrite≤0.02mg/kg, viable count of lactobacillus is up to 3.25 × 10 in pickle juice8CFU/ml, work(
The mass percent that energy property terpene compound accounts for general volatile material is 23.56%.
Embodiment 2：
Lactobacillus pentosus glycerol stocks strain is taken, is purchased from China General Microbiological culture presevation administrative center, numbering
1.3637, in streak inoculation to fresh MRS solid plates, the activation culture 36h under the conditions of 35 DEG C；With sterilizing toothpick picking one
Single bacterium colony is inoculated into the test tube of a MRS liquid culture medium containing 10ml, and 24h is cultivated under the conditions of 35 DEG C, is taken cultured
Bacterium solution is transferred to 500 ml conical flasks of a MRS liquid culture medium containing 200ml with 2% percent by volume, and 35 DEG C quiet
Culture 24 is put, 3000r/min centrifugation 5min, supernatant is removed, adds and thalline is resuspended with the isometric aqua sterilisa of supernatant, pentose breast is made
Bacillus seed liquor is standby.Lactobacillus plantarum preparation is steeped into happy U.S.-lactic acid bacteria bacterium powder II, had purchased from the high good fortune note biotechnology in Sichuan
Limit company, add in 37 DEG C of aqua sterilisas, then add 2% glucose, activate half an hour, be made into 5% concentration bacterium powder suspension.Again will
Lactobacillus pentosus seed liquor presses 2 with steeping happy U.S.-suspension of lactic acid bacteria bacterium powder II:1 volume ratio mixing, is made lactobacillus-fermented
Agent.
By fresh jerusalem artichoke, buy in Jiangsu solonchak the earth agricultural science and technology Co., Ltd, Chinese cabbage and cowpea are cleaned up, drained
Moisture.Jerusalem artichoke is cut to the thick thin slices of 2cm, every Chinese cabbage is cut into 4 sections, and cowpea first with cutting again after 90 DEG C of hot water blanching enzyme deactivation 3min
Into 7cm segments.Jerusalem artichoke piece 7kg, Chinese cabbage 2kg, the cowpea 1kg segmented is weighed, is well mixed.
By 500g salt, 300g white sugar, 100g pimientos, 100g Chinese prickly ashes, 100g ginger splices（5:3:1:1:1）Add 8.85kg
95 DEG C of hot water in（The mass percent that the addition of composite aromatic condiment accounts for hot water is 11%）, 30min is incubated, is cooled to 35 DEG C,
Add by CaCL2, gelatin, acid pectase composition mass ratio be 36:24:1 crispness retaining agent 50g（Adding in brewed liquid
Dosage is 5g/L）, it is well mixed, it is standby that brewed liquid is made（The mass ratio of Compound Vegetable and brewed liquid is 1:1）.
It is clean that jerusalem artichoke piece, Chinese cabbage, cowpea bar are loaded into pre-wash, and with boiling water blanching 8min pickle jar, pickle jar
In add the brewed liquid prepared, add 0.3kg lactic acid bacteria fermenting agents（The mass percent for accounting for raw material dish is 3%）.Cover
Altar lid, pickles altar add water-stop, are fermented 5 days under the conditions of 20 DEG C, load high density polyethylene (HDPE) complex pocket, use vacuum-pumping and sealing
Pasteurize is carried out after machine sealing.Sterilization temperature is 80 DEG C, time 20min；Cool down rapidly, get product after sterilization.
Jerusalem artichoke less salt composite flavor pickles manufactured in the present embodiment are in white, red, green three colors, and color is beautiful, and jerusalem artichoke piece is in lure
The milky of people, it is acid embrittlement tasty and refreshing, have typical lactic fermentation fragrant and the characteristic perfume of jerusalem artichoke, pH value 4.01, total acid 0.48%,
Salt content 2.3%, content of nitrite≤0.02mg/kg, viable count of lactobacillus is up to 4.4 × 10 in pickle juice8CFU/ml, work(
The mass percent that energy property terpene compound accounts for general volatile material is 25.78%.
Embodiment 3：
Take Lactobacillus pentosus glycerol stocks strain（It is purchased from China General Microbiological culture presevation administrative center, numbering
1.3637）, in streak inoculation to fresh MRS solid plates, the activation culture 48h under the conditions of 30 DEG C；With sterilizing toothpick picking one
Individual single bacterium colony is inoculated into the test tube of a MRS liquid culture medium containing 10ml, is cultivated 24h under the conditions of 25 DEG C, is taken and cultivate
Bacterium solution be transferred to 500 ml conical flasks of a MRS liquid culture medium containing 200ml with 2% percent by volume, 35 DEG C
Quiescent culture 24,3000r/min centrifugation 5min, removes supernatant, adds and thalline is resuspended with the isometric aqua sterilisa of supernatant, pentose is made
Lactobacillus seed liquor is standby.Lactobacillus plantarum preparation is steeped into happy U.S.-lactic acid bacteria bacterium powder II（Purchased from the high good fortune note biotechnology in Sichuan
Co., Ltd）Add in 35 DEG C of aqua sterilisas, then add 2% glucose, activate half an hour, be made into 5% concentration bacterium powder suspension.Again
Lactobacillus pentosus seed liquor is pressed 2 with steeping happy U.S.-suspension of lactic acid bacteria bacterium powder II:1 volume ratio mixing, is made lactic acid bacteria hair
Ferment agent.
By fresh jerusalem artichoke（Buy in Jiangsu solonchak the earth agricultural science and technology Co., Ltd）, Chinese cabbage and cowpea are cleaned up, dripped
Solid carbon dioxide point.Jerusalem artichoke is cut to the thick thin slices of 2cm, every Chinese cabbage is cut into 4 sections, cowpea first with after 90 DEG C of hot water blanching enzyme deactivation 2min again
It is cut into 7cm segments.Jerusalem artichoke piece 7kg, Chinese cabbage 2kg, the cowpea 1kg segmented is weighed, is well mixed.
By 750g salt, 450g white sugar, 150g pimientos, 150g Chinese prickly ashes, 300g ginger splices（5:3:1:1:2）Add
In 13.11kg 95 DEG C of hot water（The mass percent that the addition of composite aromatic condiment accounts for hot water is 12%）, it is incubated 30min, cooling
To 30 ~ 35 DEG C, add by CaCL2, gelatin, acid pectase（Purchased from Ningxia jade of the He family Bioisystech Co., Ltd）Composition
Mass ratio is 36:24:1 crispness retaining agent 90g（Addition in brewed liquid is 6g/L）, it is well mixed, it is standby that brewed liquid is made
（The mass ratio of Compound Vegetable and brewed liquid is 1:1.5）.
By the jerusalem artichoke piece cut, Chinese cabbage, cowpea load pre-wash it is clean, and use boiling water blanching 10min pickle jar, steep
The brewed liquid prepared is added in dish altar, adds 0.5kg lactic acid bacteria fermenting agents（The mass percent for accounting for raw material dish is 5%）.
Altar lid is covered, pickles altar adds water-stop, is fermented 7 days under the conditions of 25 DEG C, loads high density polyethylene (HDPE) complex pocket, with vacuumizing
Pasteurize is carried out after sealing machine sealing.Sterilization temperature is 80 DEG C, time 20min；Cool down rapidly, get product after sterilization.
Jerusalem artichoke less salt composite flavor pickles manufactured in the present embodiment are in white, red, green three colors, and color is beautiful, and jerusalem artichoke piece is in lure
The milky of people, it is acid embrittlement tasty and refreshing, have typical lactic fermentation fragrant and the characteristic perfume of jerusalem artichoke, pH value 3.82, total acid 0.50%,
Salt content 2.5%, content of nitrite≤0.02mg/kg, viable count of lactobacillus is up to 3.5 × 10 in pickle juice8CFU/ml, work(
The mass percent that energy property terpene compound accounts for general volatile material is 24.33%.
It should be noted that above-described embodiment, is not used for limiting protection scope of the present invention, in above-mentioned technical proposal
On the basis of made equivalents or replacement each fall within the scope that the claims in the present invention are protected.
Claims (5)
- A kind of 1. preparation method of jerusalem artichoke less salt composite flavor pickles, it is characterised in that：Comprise the following steps： 1）Cleaning, pre- place Reason：Select it is fresh, without lesion without rotten jerusalem artichoke, Chinese cabbage, cowpea, after flowing water rinses, drain away the water, jerusalem artichoke cut into slices, thickness For 1 ~ 2cm, every Chinese cabbage is cut into 4 sections, cowpea 2 ~ 3min of blanching enzyme deactivation in 90 ~ 95 DEG C of hot water, then segment, long 5 ~ 7cm, and three It is standby that person is formed Compound Vegetable by certain mass than weighing, after mixing； 2）Pickle jar prepares：Pickle jar is cleaned up, boiling water drift It is standby after boiling hot 5 ~ 10min； 3）It is prepared by brewed liquid：Salt, white sugar, pimiento, Chinese prickly ash, ginger splices are mixed by certain mass ratio Composite aromatic condiment is formed, is added in 90 ~ 95 DEG C of hot water, 30min is incubated, is cooled to 30 ~ 35 DEG C, it is crisp to add a certain amount of guarantor Agent, be well mixed, brewed liquid； 4）Fill altar：By step 1）In ready jerusalem artichoke piece, Chinese cabbage, cowpea composition Compound Vegetable Load ready pickle jar, while add brewed liquid, the mass ratio of the Compound Vegetable and brewed liquid is 1:1~1.5； 5）Inoculation Fermentation：Add lactic acid bacteria fermenting agent well prepared in advance, the lactic acid bacteria fermenting agent account for the mass percent of raw material dish for 2% ~ 5%, altar lid is covered, pickles altar adds water-stop, is placed in 5 ~ 30 DEG C of environment and ferments 5 ~ 7 days； 6）Packaging：The pickles that will be fermented Load high density polyethylene (HDPE) complex pocket, sealed with vacuum pumping sealing port machine； 7）Sterilizing：The packaging bag of good seal is in 80 DEG C of sterilizations 20min, cooled down rapidly after sterilization, as finished product：The step 1）In, the jerusalem artichoke piece, Chinese cabbage, the mass ratio of cowpea are 7 ~ 9:2:1；The step 3）In, added salt, white sugar, pimiento, Chinese prickly ash, the mass ratio of ginger splices are 5:3:0.5~1:0.5~1:1 ~ 2, The mass percent of the addition of composite aromatic condiment and 90 ~ 95 DEG C of hot water is 10% ~ 12%；The step 3）In, the crispness retaining agent is by CaCL2, gelatin, acid pectase composition, mass ratio 36:24:1, brewed Addition in liquid is 2 ~ 6g/L.
- 2. the preparation method of jerusalem artichoke less salt composite flavor pickles according to claim 1, it is characterised in that：The step 5） Lactic acid bacteria be Lactobacillus pentosus and Lactobacillus plantarum.
- 3. the preparation method of jerusalem artichoke less salt composite flavor pickles according to claim 2, it is characterised in that：The step 5） The preparation of described lactic acid bacteria fermenting agent comprises the following steps： 1）Lactobacillus pentosus actication of culture：Fetch come from it is Chinese common micro- The Lactobacillus pentosus strain that biological inoculum preservation administrative center, numbering are 1.3637, streak inoculation to fresh MRS solid plates On, 24 ~ 48h of activation culture under the conditions of 25 ~ 35 DEG C； 2）The preparation of Lactobacillus pentosus seed liquor：With sterilizing toothpick picking one Single bacterium colony is inoculated into the test tube of a MRS liquid culture medium containing 10ml, and 24h is cultivated under the conditions of 25 ~ 35 DEG C, takes culture Good bacterium solution is transferred to 100 ml conical flasks of a MRS liquid culture medium containing 50ml with 3% percent by volume, 25 ~ 35 DEG C of quiescent cultures 24h, 3000 ~ 4000r/min centrifuge 5 ~ 10min, remove supernatant, add and the isometric aqua sterilisa weight of supernatant Outstanding thalline, as Lactobacillus pentosus seed liquor； 3）The preparation of Lactobacillus plantarum preparation suspension：Lactobacillus plantarum bacterium powder is added Enter in 35 ~ 37 DEG C of aqua sterilisas, then add 2% glucose, activate half an hour, be made into 5% concentration bacterium powder suspension； 4）Lactic acid bacteria The preparation of leavening：Lactobacillus pentosus seed liquor and Lactobacillus plantarum preparation suspension are pressed 2:1 volume ratio mixing, is breast Acid bacteria fermentation agent.
- 4. the preparation method of jerusalem artichoke less salt composite flavor pickles according to claim 3, it is characterised in that the lactic acid bacteria The preparation process 2 of leavening）The MRS liquid culture medium matches：Tryptone 10g, beef extract 10g, dusty yeast 5g, glucose 20g, synanthrin 5g, K2HPO4 2g, dibasic ammonium citrate 2g, sodium acetate 5g, MgSO4.7H2O 0.58g, MnSO4.4H2O 0.25g, Tween 80 ml, distilled water are settled to 1000ml, standby after 6.8,121 DEG C of sterilizing 20min of PH.
- 5. the jerusalem artichoke less salt composite flavor pickles prepared according to any one of claim 1-4 claims methods described, its feature It is：The pickles pH value 3.78 ~ 4.01, total acid 0.41% ~ 0.52%, salt content 2.0% ~ 2.5%, content of nitrite≤ 0.02mg/kg, viable count of lactobacillus is up to 3.2 × 10 in pickle juice8~4.4×108CFU/ml, feature terpene compound account for always The mass percent of volatile materials is 22.45% ~ 25.78%.
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| CN117187143B (en) * | 2023-10-23 | 2024-02-02 | 广东海天创新技术有限公司 | Lactobacillus plantarum ZF624 and application thereof |
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